Guacamole

Preparation Season the tomatoes with salt and place in a large strainer or colander to drain. Let drain for 2 hours or overnight. In a bowl, combine the tomatoes, onion, garlic, and all the chiles. This is best done a couple of hours ahead of time, so the flavors of the chiles meld with one another and the tomatoes. Shortly before serving, halve, pit, and peel the avocados and then chop them medium-coarse. Add the avocados and cilantro to the tomato mixture, season with salt, and stir to mix. Reprinted with permission from James Peterson's Kitchen Education: Sauces, Salsas, and Chutneys: Recipes and Techniques on Cooking by James Peterson, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. JAMES PETERSON is an award-winning food writer, cookbook author, photographer, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French training as a chef-partner for a Greenwich Village restaurant called le Petit Robert. a cooking teacher for over two decades since, Peterson has taught at Peter Kump's new york cooking School and at the French culinary Institute. after translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. he is now the author of thirteen books, including Sauces, his first book, which became an instant classic and received the 1991 James Beard cookbook of the year award. his articles and recipes have appeared in national magazines and newspapers. a self-taught food photographer, Peterson also creates the photography for his books. James Peterson cooks, writes, and photographs from Brooklyn, New York.

Preparation Season the tomatoes with salt and place in a large strainer or colander to drain. Let drain for 2 hours or overnight. In a bowl, combine the tomatoes, onion, garlic, and all the chiles. This is best done a couple of hours ahead of time, so the flavors of the chiles meld with one another and the tomatoes. Shortly before serving, halve, pit, and peel the avocados and then chop them medium-coarse. Add the avocados and cilantro to the tomato mixture, season with salt, and stir to mix. Reprinted with permission from James Peterson's Kitchen Education: Sauces, Salsas, and Chutneys: Recipes and Techniques on Cooking by James Peterson, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. JAMES PETERSON is an award-winning food writer, cookbook author, photographer, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French training as a chef-partner for a Greenwich Village restaurant called le Petit Robert. a cooking teacher for over two decades since, Peterson has taught at Peter Kump's new york cooking School and at the French culinary Institute. after translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. he is now the author of thirteen books, including Sauces, his first book, which became an instant classic and received the 1991 James Beard cookbook of the year award. his articles and recipes have appeared in national magazines and newspapers. a self-taught food photographer, Peterson also creates the photography for his books. James Peterson cooks, writes, and photographs from Brooklyn, New York.